Sometimes foodie experiments turn out well and sometimes they don't. The Scotch Eggs I'm sharing with you today were a big success. It was only after they'd been devoured and a quick Instagram snap of them generated a lot of interest that I realised that they were most definitely worthy of a blog post. As an interim measure I shared the recipe on my Facebook Page and it produced lots of likes, shares and general excitement. Sometimes I think I should concentrate purely on Tunnock's Teacakes, Gin, Irn Bru and Haggis as these always seem to be the things that grab attention on my social media channels! Perhaps I have a disproportionate amount of Gin drinking Scots in my audience?!
Prior to these I think the first and only time I've ever made a Scotch Egg was in 'O' Grade Food & Nutrition. As I recall it took longer to clean the deep fat fryer afterwards than it took to make the actual Scotch Egg. These are undoubtedly much healthier than a deep fried version and the double coating of panko breadcrumbs give a fantastic crunch. A good quality, not too fatty, Scotch Beef sausage will make all the difference. They taste equally good cold as they do straight from the oven and are most definitely not just for Burns Night.
Haggis & Beef Scotch Eggs
6 Hard Boiled Eggs
400g beef sausages
2 eggs lightly beaten
Fry Light (or equivalent oil spray)
Boil 6 eggs for 5 minutes, peel and cool (cook longer if you're not keen on a runny yolk)
Squish the meat out of the sausages into a bowl. Finely chop the haggis and mix well through the beef. Divide the mixture into 6 equal pieces (100g each if like me you like to be exact!)
Lay out a piece of clingfilm on your work surface. Squish out one piece of meat to a roundish flat circle,
Place a hard boiled egg in the middle and draw up the clingfilm around it.
Shape into a ball easing the sausagemeat to completely cover the egg before peeling away the clingfilm.
Repeat for the other 5 eggs.
Dip each meat coated egg into the beaten egg, then the panko and repeat so each has a double coat.
Place the Scotch Eggs on a baking tray, spray with fry light (or drizzle with oil) and cook at 200c for 25-30mins.
If you need further Burns Supper inspiration for what to do with your haggis take a look at my Haggis, Neeps and Tatties Soup blog post which links to 14 more haggis recipes from myself and fellow food bloggers. A further selection of traditional and not so traditional Scottish dishes which you may want to add to your Bill O Fare are linked below: